WEBVTT 00:02.833 --> 00:05.266 align:start position:20% line:79.33% size:47.5% My catch of the day is freshwater fish 00:05.400 --> 00:07.400 align:start position:10% line:84.67% size:72.5% from the famous Finger Lakes. 00:10.266 --> 00:11.733 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:11.866 --> 00:13.733 align:start position:20% line:84.67% size:55% is made possible by... 00:17.633 --> 00:19.833 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:19.966 --> 00:21.900 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:22.033 --> 00:24.633 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:24.766 --> 00:26.733 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:26.866 --> 00:29.766 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:29.900 --> 00:31.933 align:start position:10% line:84.67% size:75% [Middle Eastern music playing] 01:17.433 --> 01:19.033 align:start position:10% line:84.67% size:75% Resembling fingers in pattern, 01:19.166 --> 01:21.100 align:start position:10% line:84.67% size:75% the famous Finger Lakes region 01:21.233 --> 01:24.466 align:start position:10% line:79.33% size:62.5% is widely known for their stunning and scenic sights, 01:24.600 --> 01:27.000 align:start position:22.5% line:79.33% size:57.5% award-winning wineries, and hosting 01:27.133 --> 01:30.400 align:start position:20% line:79.33% size:40% a fabulous feast of freshwater fish. 01:30.533 --> 01:32.533 align:start position:20% line:79.33% size:47.5% And what better way to represent 01:32.666 --> 01:34.866 align:start position:30% line:79.33% size:40% this rich region than by sharing 01:35.000 --> 01:37.433 align:start position:20% line:79.33% size:42.5% one of my special Lebanese fish dishes 01:37.566 --> 01:41.733 align:start position:10% line:79.33% size:72.5% inspired by the Finger Lakes, simply called samke harra. 01:41.866 --> 01:43.766 align:start position:10% line:84.67% size:70% Translating to "spicy fish," 01:43.900 --> 01:47.066 align:start position:10% line:79.33% size:52.5% samke harra is one of the most famous fish dishes 01:47.200 --> 01:48.800 align:start position:20% line:84.67% size:52.5% to hail from Lebanon. 01:48.933 --> 01:50.966 align:start position:10% line:84.67% size:75% And with just one bite, I know 01:51.100 --> 01:52.466 align:start position:20% line:84.67% size:55% you will love it, too, 01:52.600 --> 01:56.066 align:start position:10% line:79.33% size:65% along with my toasted orzo and long grain rice pilaf 01:56.200 --> 01:58.166 align:start position:10% line:84.67% size:72.5% that is cooked to perfection, 01:58.300 --> 02:02.100 align:start position:10% line:79.33% size:70% and my scrumptious side dish of sauteed arugula greens 02:02.233 --> 02:03.666 align:start position:20% line:84.67% size:62.5% and leeks that, together, 02:03.800 --> 02:07.266 align:start position:10% line:79.33% size:57.5% create a light, lovely, and luscious Lebanese meal 02:07.400 --> 02:10.733 align:start position:20% line:79.33% size:60% that you can easily make any day of the week. 02:10.866 --> 02:13.733 align:start position:20% line:79.33% size:37.5% My fish, spice, and everything nice 02:13.866 --> 02:17.166 align:start position:30% line:79.33% size:40% will reel you in hook, line, and sinker. 02:30.933 --> 02:33.733 align:start position:20% line:79.33% size:47.5% It's fish and spice and everything nice 02:33.866 --> 02:36.033 align:start position:12.5% line:84.67% size:77.5% in our Lebanese fish day today, 02:36.166 --> 02:38.900 align:start position:20% line:79.33% size:60% and we are making one of the most famous dishes 02:39.033 --> 02:41.833 align:start position:20% line:79.33% size:55% that is seen and eaten throughout Lebanon 02:41.966 --> 02:45.800 align:start position:10% line:10% size:62.5% and also in America, too, and it's called samke harra. 02:45.933 --> 02:48.966 align:start position:12.5% line:10% size:62.5% And "samke" means "fish," and "harra" means "spice," 02:49.100 --> 02:50.466 align:start position:20% line:10% size:47.5% so it's spicy fish. 02:50.600 --> 02:54.533 align:start position:10% line:79.33% size:67.5% And I have these beautiful, whole bronzini right before me. 02:54.666 --> 02:58.266 align:start position:10% line:79.33% size:65% They've been cleaned by my local fresh fish market for me, 02:58.400 --> 03:00.966 align:start position:10% line:79.33% size:72.5% and we are going to be making our samke harra dish 03:01.100 --> 03:02.333 align:start position:30% line:84.67% size:42.5% with these today. 03:02.466 --> 03:05.033 align:start position:22.5% line:79.33% size:57.5% You could certainly use a filet of fish as well, 03:05.166 --> 03:07.966 align:start position:37.5% line:10% size:25% like a cod or the bronzini itself, 03:08.100 --> 03:09.966 align:start position:10% line:10% size:72.5% or also red snapper or salmon 03:10.100 --> 03:12.766 align:start position:10% line:10% size:67.5% would be equally nice, too, for this dish. 03:12.900 --> 03:15.066 align:start position:12.5% line:10% size:77.5% So we are simply going to start 03:15.200 --> 03:17.933 align:start position:20% line:79.33% size:42.5% by layering these in our casserole dish 03:18.066 --> 03:19.900 align:start position:10% line:84.67% size:70% that I have right before me. 03:20.033 --> 03:23.100 align:start position:10% line:79.33% size:80% So we're gonna simply start with our olive oil right over here. 03:23.233 --> 03:27.200 align:start position:10% line:79.33% size:67.5% We're gonna drizzle some in the bottom of our casserole pan. 03:27.333 --> 03:29.233 align:start position:20% line:79.33% size:60% It's about 1/3 of a cup, I would say. 03:29.366 --> 03:30.700 align:start position:20% line:79.33% size:50% We want to make sure that we have it 03:30.833 --> 03:32.933 align:start position:20% line:79.33% size:45% nice and moistened for our beautiful, fresh, 03:33.066 --> 03:35.066 align:start position:10% line:84.67% size:67.5% flaky fish right before me, 03:35.200 --> 03:38.766 align:start position:10% line:79.33% size:57.5% and I'm just gonna take the whole fish just like so. 03:38.900 --> 03:40.500 align:start position:20% line:79.33% size:60% They're nice and cleaned for me, 03:40.633 --> 03:41.833 align:start position:22.5% line:79.33% size:57.5% so they're ready to go, and you can see 03:41.966 --> 03:45.566 align:start position:10% line:79.33% size:65% that I have them on fresh, ice-cold ice. 03:45.700 --> 03:47.366 align:start position:40% line:84.67% size:20% [Laughs] 03:47.500 --> 03:50.533 align:start position:10% line:79.33% size:75% OK. So now I'm just gonna wipe my hands really quick. 03:50.666 --> 03:53.566 align:start position:20% line:79.33% size:62.5% We are going to salt them with some sea salt... 03:53.700 --> 03:55.400 align:start position:30% line:84.67% size:25% [Grinding] 03:55.533 --> 03:57.666 align:start position:30% line:84.67% size:32.5% right on top. 03:57.800 --> 03:59.400 align:start position:32.5% line:84.67% size:37.5% Just like this. 03:59.533 --> 04:01.866 align:start position:20% line:79.33% size:50% It's a really simple dish to make, 04:02.000 --> 04:03.500 align:start position:10% line:84.67% size:75% and it's absolutely delicious. 04:03.633 --> 04:05.666 align:start position:10% line:84.67% size:72.5% A delicious way to have fish, 04:05.800 --> 04:07.633 align:start position:10% line:79.33% size:70% and especially the bronzini, which is 04:07.766 --> 04:11.266 align:start position:22.5% line:79.33% size:57.5% a type of Mediterranean sea bass, actually. 04:11.400 --> 04:14.166 align:start position:10% line:84.67% size:75% It's also referred to as that. 04:14.300 --> 04:18.000 align:start position:10% line:79.33% size:80% And I'm just gonna sprinkle some white pepper on the fish, too. 04:18.133 --> 04:20.233 align:start position:20% line:79.33% size:52.5% That looks beautiful. And now I'm gonna get 04:20.366 --> 04:23.633 align:start position:22.5% line:79.33% size:57.5% the other side as well, so that way, they're 04:23.766 --> 04:27.666 align:start position:10% line:79.33% size:65% really sort of seasoned up well for us. 04:27.800 --> 04:30.933 align:start position:10% line:79.33% size:77.5% All right, I'm gonna flip these back over on the other side, 04:31.066 --> 04:33.400 align:start position:20% line:79.33% size:45% and I'm gonna take a sharp, small paring knife 04:33.533 --> 04:38.966 align:start position:10% line:79.33% size:65% and I'm just going to make some scores going right across. 04:39.100 --> 04:42.300 align:start position:32.5% line:79.33% size:37.5% Just like that. Not too deep. 04:42.433 --> 04:47.200 align:start position:10% line:79.33% size:65% Just a little bit, because I want the fresh lemon juice, 04:47.333 --> 04:49.533 align:start position:12.5% line:79.33% size:75% and I'm gonna drizzle a little bit more olive oil on top, too, 04:49.666 --> 04:52.333 align:start position:12.5% line:79.33% size:77.5% to sort of seep in those scores of the fish 04:52.466 --> 04:55.200 align:start position:10% line:79.33% size:72.5% and get it nice and flavorful for us. 04:55.333 --> 04:57.600 align:start position:10% line:84.67% size:72.5% We're gonna grab some lemons. 04:57.733 --> 05:02.100 align:start position:30% line:79.33% size:40% Gonna get about, oh, 3 of them. 05:02.233 --> 05:04.300 align:start position:22.5% line:79.33% size:50% We're gonna get some nice, fresh lemon juice 05:04.433 --> 05:08.333 align:start position:10% line:79.33% size:65% right on these nice, fresh fish that we have. 05:08.466 --> 05:10.600 align:start position:20% line:79.33% size:50% Fresh fish and fresh lemon juice 05:10.733 --> 05:12.400 align:start position:10% line:84.67% size:67.5% are a match made in heaven, 05:12.533 --> 05:14.000 align:start position:20% line:79.33% size:52.5% so you can't go wrong when you're using 05:14.133 --> 05:15.833 align:start position:20% line:84.67% size:55% the fresh lemon juice. 05:15.966 --> 05:20.566 align:start position:10% line:79.33% size:75% And now what I'd like to do is another sort of added touch. 05:20.700 --> 05:23.700 align:start position:22.5% line:79.33% size:57.5% I'm just going to slice the other two lemons 05:23.833 --> 05:27.500 align:start position:20% line:79.33% size:55% that I have right here in some nice rings, 05:27.633 --> 05:30.600 align:start position:10% line:79.33% size:65% and I'm going to put those all around the fish. 05:30.733 --> 05:33.600 align:start position:20% line:79.33% size:50% This fish, actually, my grandmother, my situ, 05:33.733 --> 05:38.333 align:start position:12.5% line:79.33% size:67.5% would make often for my mom and her siblings in Lebanon, 05:38.466 --> 05:41.566 align:start position:20% line:79.33% size:55% and I've sort of taken her traditional recipe 05:41.700 --> 05:45.333 align:start position:10% line:84.67% size:67.5% and put my own twist to it. 05:45.466 --> 05:48.700 align:start position:10% line:79.33% size:75% My grandmother, my situ, she's such an unbelievable cook, 05:48.833 --> 05:51.600 align:start position:32.5% line:79.33% size:37.5% and my cooking, I'm third-generation now, 05:51.733 --> 05:54.033 align:start position:20% line:84.67% size:55% really stems from her. 05:54.166 --> 05:57.400 align:start position:20% line:79.33% size:60% Her food philosophy with fresh being always best 05:57.533 --> 06:01.566 align:start position:20% line:79.33% size:55% and never compromising flavor or 06:01.700 --> 06:04.533 align:start position:10% line:79.33% size:67.5% the quality of ingredients, for that matter, 06:04.666 --> 06:08.000 align:start position:10% line:79.33% size:70% and then her passing that on to my mother. 06:08.133 --> 06:10.933 align:start position:10% line:79.33% size:65% So this one's for my situ. [Giggles] 06:11.066 --> 06:14.000 align:start position:20% line:79.33% size:55% OK, so we are going to get these into the oven. 06:14.133 --> 06:16.700 align:start position:20% line:79.33% size:47.5% I have it preheated at 375 degrees, 06:16.833 --> 06:19.466 align:start position:10% line:79.33% size:57.5% and they are gonna bake just for about 20 minutes. 06:19.600 --> 06:20.966 align:start position:27.5% line:79.33% size:40% We're gonna keep an eye on them because 06:21.100 --> 06:23.366 align:start position:20% line:79.33% size:45% we want them to be nice and flaky for us. 06:23.500 --> 06:25.600 align:start position:12.5% line:84.67% size:77.5% And also, you can fry the fish. 06:25.733 --> 06:28.133 align:start position:10% line:79.33% size:57.5% That's another way that they've been traditionally 06:28.266 --> 06:30.700 align:start position:22.5% line:79.33% size:57.5% prepared for this dish, but you know me-- 06:30.833 --> 06:31.800 align:start position:20% line:84.67% size:52.5% fresh is always best. 06:31.933 --> 06:33.733 align:start position:20% line:79.33% size:52.5% I like to keep things as healthy 06:33.866 --> 06:36.866 align:start position:10% line:79.33% size:75% and nutritious as possible, so we're gonna bake them today. 06:40.733 --> 06:43.433 align:start position:10% line:79.33% size:70% I love living in the greater Finger Lakes region 06:43.566 --> 06:46.800 align:start position:10% line:79.33% size:77.5% because it's such an absolutely beautiful and breathtaking 06:46.933 --> 06:50.266 align:start position:10% line:79.33% size:75% place to be, and it completely inspires me 06:50.400 --> 06:53.100 align:start position:20% line:79.33% size:50% for my cooking show, my cookbook, 06:53.233 --> 06:55.600 align:start position:12.5% line:79.33% size:77.5% all of the creating and writing and cooking that I do, 06:55.733 --> 06:59.000 align:start position:10% line:79.33% size:62.5% and all of the extensions of my Julie Taboulie brand. 07:02.633 --> 07:05.333 align:start position:20% line:79.33% size:62.5% We're gonna get to making our spicy tahini sauce. 07:05.466 --> 07:08.266 align:start position:10% line:79.33% size:72.5% So I have 6 cloves of garlic, and to this 07:08.400 --> 07:11.466 align:start position:27.5% line:79.33% size:40% I'm going to add this bunch of parsley. 07:11.600 --> 07:14.000 align:start position:20% line:79.33% size:55% Just place it right in our food processor. 07:14.133 --> 07:18.000 align:start position:10% line:79.33% size:65% And I also have one cup of dried, toasted pine nuts, too, 07:18.133 --> 07:21.100 align:start position:12.5% line:79.33% size:77.5% and this is gonna give a lot of sort of nutty flavor 07:21.233 --> 07:23.533 align:start position:10% line:84.67% size:65% to our spicy tahini sauce. 07:23.666 --> 07:28.200 align:start position:10% line:79.33% size:75% And I simply just toasted them dry in a saute pan. 07:28.333 --> 07:30.933 align:start position:10% line:79.33% size:67.5% OK, so now we're just going to finely mince these up. 07:31.800 --> 07:33.933 align:start position:30% line:84.67% size:25% [Whirring] 07:34.933 --> 07:36.666 align:start position:30% line:79.33% size:35% OK, beautiful. Just want to check it, 07:36.800 --> 07:38.566 align:start position:22.5% line:84.67% size:57.5% and it looks fantastic, 07:38.700 --> 07:40.700 align:start position:30% line:79.33% size:37.5% so that is what we are going for. 07:40.833 --> 07:43.733 align:start position:22.5% line:79.33% size:57.5% And now we're gonna add our tahini paste. 07:43.866 --> 07:46.200 align:start position:20% line:84.67% size:60% Also, sesame seed paste. 07:46.333 --> 07:48.066 align:start position:22.5% line:79.33% size:57.5% I'm just actually gonna shake it a little bit. 07:48.200 --> 07:50.600 align:start position:10% line:79.33% size:70% Make sure to use really good quality tahini 07:50.733 --> 07:52.833 align:start position:20% line:79.33% size:45% when you're making any tahini sauce. 07:52.966 --> 07:55.066 align:start position:20% line:79.33% size:45% And also any types of mezze dishes 07:55.200 --> 07:56.833 align:start position:10% line:84.67% size:75% where we use tahini, too, like 07:56.966 --> 07:59.666 align:start position:10% line:79.33% size:65% our hummus or baba ghanouj or batenjen mishwee. 07:59.800 --> 08:02.333 align:start position:10% line:79.33% size:67.5% This is actually 16 ounces, so it's two cups, 08:02.466 --> 08:04.500 align:start position:30% line:79.33% size:37.5% and we're going to use all of it. 08:04.633 --> 08:06.366 align:start position:32.5% line:84.67% size:37.5% Just like that. 08:06.500 --> 08:07.700 align:start position:32.5% line:79.33% size:27.5% And to this we're just gonna add 08:07.833 --> 08:09.900 align:start position:20% line:79.33% size:50% a little bit--I have one cup of cold water, 08:10.033 --> 08:11.433 align:start position:20% line:79.33% size:47.5% but we're not gonna use it all right now. 08:11.566 --> 08:12.900 align:start position:30% line:79.33% size:40% We're just gonna use a little bit 08:13.033 --> 08:16.200 align:start position:10% line:79.33% size:65% just so we can help to get the tahini going first. 08:16.333 --> 08:19.066 align:start position:20% line:79.33% size:37.5% It's about, oh, about a half a cup. 08:19.200 --> 08:20.666 align:start position:30% line:79.33% size:40% We're just gonna give it a whirl. 08:21.766 --> 08:23.733 align:start position:30% line:84.67% size:25% [Whirring] 08:25.066 --> 08:26.733 align:start position:30% line:79.33% size:35% OK, that's it. We just want to incorporate it 08:26.866 --> 08:29.633 align:start position:10% line:79.33% size:57.5% with the garlic and the pine nuts and the parsley. 08:29.766 --> 08:31.933 align:start position:32.5% line:79.33% size:35% And now I have some fresh lemon juice. 08:32.066 --> 08:34.200 align:start position:10% line:79.33% size:65% I squeezed about 6 lemons, so I have 08:34.333 --> 08:36.000 align:start position:10% line:84.67% size:75% about two cups of lemon juice, 08:36.133 --> 08:38.300 align:start position:20% line:79.33% size:45% so we're gonna see how this looks, too. 08:38.433 --> 08:41.033 align:start position:20% line:79.33% size:52.5% We're gonna add maybe a cup to start with. 08:42.600 --> 08:44.966 align:start position:20% line:84.67% size:45% A little bit more. 08:45.100 --> 08:46.333 align:start position:20% line:84.67% size:47.5% That's about a cup. 08:46.466 --> 08:48.266 align:start position:32.5% line:79.33% size:35% And we're also going to season it with 08:48.400 --> 08:51.066 align:start position:10% line:84.67% size:67.5% one tablespoon of sea salt. 08:51.200 --> 08:52.800 align:start position:10% line:79.33% size:67.5% And don't worry--the spices are coming up. 08:52.933 --> 08:55.600 align:start position:10% line:79.33% size:72.5% Ha ha ha! We're gonna give it a whirl again. 08:55.733 --> 08:57.800 align:start position:22.5% line:79.33% size:47.5% And we're basically going for the sauce, 08:57.933 --> 09:01.366 align:start position:10% line:79.33% size:72.5% the consistency not to be too thick and not to be too thin. 09:01.500 --> 09:02.800 align:start position:20% line:79.33% size:45% We kind of want it right in the middle. 09:02.933 --> 09:04.233 align:start position:30% line:84.67% size:25% [Whirring] 09:04.366 --> 09:07.100 align:start position:10% line:79.33% size:70% We're gonna add a little bit more lemon juice. 09:08.366 --> 09:10.733 align:start position:30% line:84.67% size:25% [Whirring] 09:10.866 --> 09:12.133 align:start position:10% line:84.67% size:65% OK, let's check on it now. 09:12.266 --> 09:14.766 align:start position:20% line:79.33% size:62.5% I think this is the right consistency, and it is. 09:14.900 --> 09:19.166 align:start position:10% line:79.33% size:75% You can see that it definitely coats my silicone spatula here 09:19.300 --> 09:22.300 align:start position:20% line:79.33% size:62.5% and it easily drips down, but it's not too thin, 09:22.433 --> 09:23.833 align:start position:22.5% line:84.67% size:57.5% and it's not too thick. 09:23.966 --> 09:25.833 align:start position:25% line:79.33% size:37.5% So now to this, we're gonna make it spicy. 09:25.966 --> 09:28.200 align:start position:20% line:79.33% size:37.5% We're gonna add some cayenne to it. 09:28.333 --> 09:30.266 align:start position:20% line:79.33% size:47.5% I'm gonna add about half a tablespoon. 09:30.400 --> 09:33.466 align:start position:30% line:84.67% size:25% [Whirring] 09:33.600 --> 09:36.433 align:start position:10% line:79.33% size:67.5% OK, so let's check on this, and it looks lovely. 09:36.566 --> 09:41.100 align:start position:10% line:79.33% size:72.5% To this we're gonna add about 1/3 of a cup of olive oil. 09:41.233 --> 09:43.300 align:start position:20% line:84.67% size:55% Just gonna eyeball it. 09:43.433 --> 09:46.933 align:start position:10% line:79.33% size:60% You want the oil to give a really nice, rich flavor 09:47.066 --> 09:49.566 align:start position:20% line:79.33% size:55% to the sauce, and it's gonna bubble away as well 09:49.700 --> 09:52.000 align:start position:10% line:79.33% size:72.5% once we pour it over the fish and it bakes. 09:52.133 --> 09:55.566 align:start position:30% line:84.67% size:25% [Whirring] 09:55.700 --> 09:59.400 align:start position:20% line:79.33% size:57.5% OK, we're going to pour our tahini sauce into our bowl 09:59.533 --> 10:01.833 align:start position:20% line:79.33% size:47.5% so you guys can see how lovely this looks. 10:01.966 --> 10:04.500 align:start position:35% line:79.33% size:32.5% Look at that. You can see it's nice and fluid. 10:04.633 --> 10:07.600 align:start position:22.5% line:79.33% size:45% It's not too thin, and it's not too thick, 10:07.733 --> 10:11.000 align:start position:10% line:79.33% size:67.5% and you can see the sort of specks of parsley 10:11.133 --> 10:14.700 align:start position:10% line:79.33% size:55% and also the pine nuts running through it as well. 10:14.833 --> 10:17.466 align:start position:30% line:79.33% size:35% So, beautiful. We have our spicy tahini sauce 10:17.600 --> 10:19.900 align:start position:20% line:79.33% size:40% that's gonna top our baked bronzini, 10:20.033 --> 10:21.966 align:start position:30% line:79.33% size:42.5% our Mediterranean sea bass fish. 10:22.100 --> 10:24.066 align:start position:30% line:79.33% size:40% In the meantime, we are gonna get started 10:24.200 --> 10:26.266 align:start position:20% line:79.33% size:45% on our Arabic rice and our greens 10:26.400 --> 10:29.566 align:start position:10% line:79.33% size:72.5% to go with our Lebanese-style fish today. 10:33.866 --> 10:35.733 align:start position:27.5% line:79.33% size:30% Where I live in the Finger Lakes region, 10:35.866 --> 10:38.866 align:start position:20% line:79.33% size:55% we have a scenic route called Route 20, 10:39.000 --> 10:42.866 align:start position:10% line:79.33% size:67.5% and as you're driving along sort of the rolling hills, 10:43.000 --> 10:46.966 align:start position:10% line:79.33% size:70% you'll come across beautiful farmlands and lakes. 10:47.100 --> 10:50.800 align:start position:10% line:79.33% size:62.5% You'll come across little historic villages and towns, 10:50.933 --> 10:53.500 align:start position:10% line:79.33% size:75% and it's just such a beautiful route to take, 10:53.633 --> 10:56.300 align:start position:10% line:79.33% size:65% and that kind of takes you all throughout the region. 11:00.800 --> 11:03.300 align:start position:27.5% line:79.33% size:30% I'm starting our two side dishes 11:03.433 --> 11:06.033 align:start position:10% line:84.67% size:72.5% for our spicy fish day today, 11:06.166 --> 11:10.766 align:start position:10% line:10% size:75% and they are, the first one is a Lebanese-style rice pilaf. 11:10.900 --> 11:13.066 align:start position:10% line:79.33% size:67.5% So I melted two tablespoons of butter, 11:13.200 --> 11:16.900 align:start position:20% line:79.33% size:62.5% and to this I'm gonna add a half a cup of orzo, 11:17.033 --> 11:21.066 align:start position:10% line:79.33% size:75% and we're gonna toast the orzo in this butter. 11:21.200 --> 11:23.000 align:start position:20% line:79.33% size:35% And basically, what we want to do 11:23.133 --> 11:28.300 align:start position:10% line:79.33% size:70% is really get a nice, brown, sort of nutty color on our orzo. 11:28.433 --> 11:31.300 align:start position:20% line:84.67% size:62.5% So now my orzo is sort of 11:31.433 --> 11:33.300 align:start position:22.5% line:79.33% size:57.5% toasting up beautifully in that butter. 11:33.433 --> 11:35.466 align:start position:30% line:79.33% size:35% You can see it kind of bubbling away, 11:35.600 --> 11:36.766 align:start position:20% line:79.33% size:52.5% and that's definitely what you want. 11:36.900 --> 11:38.633 align:start position:20% line:79.33% size:42.5% You don't want it to be lightly brown. 11:38.766 --> 11:42.066 align:start position:10% line:79.33% size:80% You want it to be a nice sort of rich golden brown color. 11:42.200 --> 11:43.466 align:start position:20% line:79.33% size:42.5% All right, so now that's beautiful, 11:43.600 --> 11:45.600 align:start position:10% line:79.33% size:67.5% we're gonna immediately add our long grain rice 11:45.733 --> 11:47.166 align:start position:20% line:84.67% size:52.5% that I'm using today. 11:47.300 --> 11:48.866 align:start position:20% line:84.67% size:47.5% I'm using two cups, 11:49.000 --> 11:52.700 align:start position:22.5% line:79.33% size:45% so I have two cups of our long grain rice, 11:52.833 --> 11:56.166 align:start position:10% line:79.33% size:65% and I'm first just sort of gonna coat it with the butter 11:56.300 --> 11:59.766 align:start position:20% line:79.33% size:47.5% and get it involved with the toasted orzo. 11:59.900 --> 12:03.000 align:start position:22.5% line:10% size:57.5% It's always a good idea to toast the rice, too. 12:03.133 --> 12:05.500 align:start position:20% line:10% size:60% It also helps to give it lots of flavor. 12:05.633 --> 12:08.133 align:start position:10% line:10% size:60% So that's another little Julie Taboulie trick and tip-- 12:08.266 --> 12:12.200 align:start position:10% line:79.33% size:72.5% ha ha ha!--in making our rice taste absolutely amazing. 12:12.333 --> 12:14.433 align:start position:20% line:79.33% size:42.5% OK. So now we are going to season this 12:14.566 --> 12:16.000 align:start position:30% line:84.67% size:35% with sea salt. 12:16.133 --> 12:19.666 align:start position:22.5% line:79.33% size:57.5% It's about one teaspoon of sea salt. 12:19.800 --> 12:22.500 align:start position:12.5% line:84.67% size:77.5% And we are going to add 4 cups, 12:22.633 --> 12:25.466 align:start position:22.5% line:79.33% size:40% actually, 4 cups and a fourth cup of water. 12:25.600 --> 12:26.766 align:start position:30% line:84.67% size:25% [Sizzling] 12:26.900 --> 12:29.266 align:start position:20% line:79.33% size:60% Whoo! I love that sound. Ha ha ha! 12:29.400 --> 12:31.066 align:start position:22.5% line:79.33% size:42.5% Sizzles right up. That was two cups, 12:31.200 --> 12:32.800 align:start position:20% line:84.67% size:55% and now two more cups. 12:32.933 --> 12:34.233 align:start position:10% line:84.67% size:67.5% So it's a two-to-one ratio. 12:34.366 --> 12:36.333 align:start position:20% line:79.33% size:45% Two cups of liquid to one cup of rice, 12:36.466 --> 12:38.266 align:start position:20% line:79.33% size:52.5% and we have the orzo, so I just want to add 12:38.400 --> 12:42.300 align:start position:10% line:79.33% size:72.5% about 1/4 of a cup so we give enough water for the cooking 12:42.433 --> 12:44.500 align:start position:10% line:84.67% size:65% of our orzo in there, too. 12:44.633 --> 12:46.800 align:start position:20% line:79.33% size:52.5% OK, so now we're just going to stir this 12:46.933 --> 12:49.300 align:start position:12.5% line:84.67% size:77.5% just to incorporate everything. 12:49.433 --> 12:51.900 align:start position:12.5% line:79.33% size:72.5% And at this point, we want to make sure to taste it as well. 12:52.033 --> 12:54.066 align:start position:30% line:79.33% size:40% We're just gonna taste the broth. 12:54.200 --> 12:56.266 align:start position:20% line:79.33% size:50% We want to make sure that it's seasoned right. 13:00.600 --> 13:02.600 align:start position:27.5% line:79.33% size:35% Mm. And it is. So I can really taste 13:02.733 --> 13:05.500 align:start position:10% line:79.33% size:65% sort of the buttery flavor and the sea salt in there, too, 13:05.633 --> 13:08.533 align:start position:12.5% line:79.33% size:77.5% and that's key so that the rice is seasoned well. 13:08.666 --> 13:11.033 align:start position:10% line:79.33% size:75% It's gonna be more challenging if you have to try 13:11.166 --> 13:12.766 align:start position:20% line:79.33% size:45% to season it after it's been cooked, 13:12.900 --> 13:15.866 align:start position:10% line:79.33% size:62.5% so make sure to season it and taste it, and we just did, 13:16.000 --> 13:18.400 align:start position:20% line:79.33% size:60% so now we're gonna place our lid on our pot. 13:18.533 --> 13:19.833 align:start position:30% line:79.33% size:40% We're gonna turn our heat to high, 13:19.966 --> 13:21.400 align:start position:20% line:79.33% size:37.5% and we're gonna bring it to a boil. 13:21.533 --> 13:23.933 align:start position:10% line:79.33% size:80% And then once it starts to boil, we're gonna lower the heat 13:24.066 --> 13:25.600 align:start position:10% line:84.67% size:72.5% and let it slowly simmer away 13:25.733 --> 13:28.500 align:start position:10% line:79.33% size:72.5% until almost all of the water has been absorbed. 13:28.633 --> 13:30.233 align:start position:30% line:79.33% size:40% OK, so now we're gonna get started 13:30.366 --> 13:32.966 align:start position:20% line:10% size:50% on making our greens of the day 13:33.100 --> 13:36.033 align:start position:20% line:10% size:60% to go with our fish dish that we are making. 13:36.166 --> 13:39.033 align:start position:20% line:10% size:62.5% And I have this beautiful arugula right before me 13:39.166 --> 13:41.600 align:start position:22.5% line:79.33% size:55% and I also have one of my favorite ingredients 13:41.733 --> 13:43.966 align:start position:10% line:79.33% size:75% to work with, and I think that they kind of get 13:44.100 --> 13:46.400 align:start position:20% line:79.33% size:42.5% overlooked a lot, so hopefully you guys 13:46.533 --> 13:47.966 align:start position:12.5% line:84.67% size:77.5% can take a second look at these 13:48.100 --> 13:50.133 align:start position:30% line:79.33% size:42.5% leeks that I have right before me. 13:50.266 --> 13:53.400 align:start position:10% line:79.33% size:80% I'm just gonna chop off the ends just like that, 13:53.533 --> 13:56.733 align:start position:20% line:79.33% size:52.5% and also a little bit of the tough ends 13:56.866 --> 13:59.166 align:start position:10% line:84.67% size:67.5% on the green parts as well. 13:59.300 --> 14:06.300 align:start position:10% line:79.33% size:77.5% And we're just gonna slice this down the center just like so. 14:06.433 --> 14:09.133 align:start position:20% line:79.33% size:52.5% OK, so you have these two beautiful halves. 14:09.266 --> 14:12.033 align:start position:12.5% line:79.33% size:62.5% And then we're just gonna run our knife through them 14:12.166 --> 14:15.266 align:start position:12.5% line:84.67% size:77.5% to make, like, half-moon shape. 14:15.400 --> 14:17.233 align:start position:32.5% line:84.67% size:37.5% Just like that. 14:18.733 --> 14:21.000 align:start position:12.5% line:84.67% size:77.5% They have a really nice sort of 14:21.133 --> 14:23.566 align:start position:20% line:84.67% size:45% mild onion flavor, 14:23.700 --> 14:26.833 align:start position:10% line:79.33% size:67.5% and they have a really nice texture, too. 14:26.966 --> 14:29.233 align:start position:10% line:79.33% size:57.5% And they're gonna blend really, really beautifully 14:29.366 --> 14:30.600 align:start position:30% line:84.67% size:42.5% with our arugula. 14:30.733 --> 14:33.166 align:start position:22.5% line:79.33% size:57.5% And then I have a nice, big bowl of cold water. 14:33.300 --> 14:35.700 align:start position:10% line:79.33% size:75% We're just gonna submerge them into the water, 14:35.833 --> 14:39.733 align:start position:22.5% line:79.33% size:57.5% and what's gonna happen is that the onion leeks, 14:39.866 --> 14:40.966 align:start position:10% line:84.67% size:75% just like this, are gonna rise 14:41.100 --> 14:42.933 align:start position:20% line:79.33% size:50% and float to the top of the water, 14:43.066 --> 14:45.166 align:start position:12.5% line:84.67% size:77.5% as you can see, and any sort of 14:45.300 --> 14:47.866 align:start position:20% line:84.67% size:55% remaining sand or soil 14:48.000 --> 14:49.933 align:start position:32.5% line:79.33% size:27.5% is gonna go right to the bottom. 14:50.066 --> 14:52.566 align:start position:22.5% line:79.33% size:57.5% And that's the best way to clean the leeks. 14:52.700 --> 14:56.866 align:start position:10% line:79.33% size:75% OK, so now we are going to get our beautiful arugula 14:57.000 --> 14:58.600 align:start position:20% line:84.67% size:47.5% right on our board. 14:58.733 --> 15:00.666 align:start position:20% line:79.33% size:55% It's a beautiful bunch that I have here. 15:00.800 --> 15:05.366 align:start position:20% line:79.33% size:60% And just want to sort of take it in two sections. 15:05.500 --> 15:09.500 align:start position:35% line:79.33% size:32.5% And I already washed them thoroughly. 15:09.633 --> 15:12.500 align:start position:20% line:79.33% size:62.5% So I'm just gonna sort of try to get all the stems, 15:12.633 --> 15:14.766 align:start position:10% line:84.67% size:67.5% all the end stems together. 15:14.900 --> 15:16.500 align:start position:20% line:79.33% size:50% Makes it really easy for us to work with, 15:16.633 --> 15:18.300 align:start position:10% line:79.33% size:72.5% and we're just gonna sort of, in one chop, 15:18.433 --> 15:22.166 align:start position:20% line:79.33% size:60% we're gonna sort of just get rid of the thick end stems. 15:22.300 --> 15:24.466 align:start position:10% line:79.33% size:57.5% And then I'm just going to run my knife through them 15:24.600 --> 15:27.933 align:start position:20% line:79.33% size:62.5% in sort of large sections just like that. 15:28.066 --> 15:29.900 align:start position:20% line:79.33% size:55% So now we're gonna get our greens cooking. 15:30.033 --> 15:33.300 align:start position:10% line:79.33% size:67.5% I'm just gonna get our heat onto, like, medium. 15:33.433 --> 15:35.266 align:start position:20% line:79.33% size:62.5% That's a good temperature to start with, 15:35.400 --> 15:36.800 align:start position:20% line:84.67% size:60% and we'll see how we do. 15:36.933 --> 15:40.533 align:start position:10% line:79.33% size:67.5% I'm gonna add to this about 1/3 of a cup of olive oil. 15:40.666 --> 15:42.100 align:start position:20% line:79.33% size:60% We have a lot of greens, so I want to make sure 15:42.233 --> 15:43.800 align:start position:27.5% line:79.33% size:32.5% that they are coated really well. 15:43.933 --> 15:45.933 align:start position:30% line:79.33% size:32.5% And now we're gonna grab our leeks, 15:46.066 --> 15:50.100 align:start position:10% line:79.33% size:57.5% and you can sort of see the bottom of the water bowl. 15:50.233 --> 15:54.733 align:start position:10% line:79.33% size:70% Any sort of sand or soil has sort of settled to the bottom. 15:54.866 --> 15:57.566 align:start position:10% line:79.33% size:80% And you're just going to sort of take a handful at a time. 15:57.700 --> 15:59.633 align:start position:12.5% line:79.33% size:77.5% You could also drain and strain them, but 15:59.766 --> 16:01.300 align:start position:20% line:79.33% size:60% I'm just sort of working right here at the board, 16:01.433 --> 16:03.633 align:start position:10% line:84.67% size:67.5% so it makes it really easy. 16:03.766 --> 16:06.700 align:start position:10% line:79.33% size:75% And we're just gonna get those right in, just like that, 16:06.833 --> 16:08.166 align:start position:32.5% line:79.33% size:37.5% and we're gonna season our leeks 16:08.300 --> 16:09.433 align:start position:10% line:84.67% size:75% with a little bit of sea salt. 16:09.566 --> 16:11.633 align:start position:30% line:84.67% size:25% [Grinding] 16:11.766 --> 16:13.700 align:start position:30% line:79.33% size:40% OK, so now we're going to toss up 16:13.833 --> 16:16.566 align:start position:20% line:84.67% size:52.5% our leeks in our oil. 16:16.700 --> 16:18.533 align:start position:40% line:84.67% size:12.5% Whoo! 16:18.666 --> 16:20.633 align:start position:10% line:84.67% size:65% It smells so good already. 16:20.766 --> 16:24.066 align:start position:10% line:79.33% size:75% It's a great, great ingredient to cook with, 16:24.200 --> 16:26.166 align:start position:10% line:79.33% size:75% so I hope that you all give it a second look. 16:26.300 --> 16:28.000 align:start position:20% line:79.33% size:52.5% Now we're gonna add-- in handfuls, 16:28.133 --> 16:29.433 align:start position:10% line:84.67% size:70% we're gonna add our arugula. 16:29.566 --> 16:31.000 align:start position:30% line:84.67% size:25% [Sizzling] 16:31.133 --> 16:33.966 align:start position:30% line:84.67% size:40% Looks beautiful. 16:34.100 --> 16:36.333 align:start position:10% line:79.33% size:72.5% Just makes you feel good when you're cooking with greens. 16:36.466 --> 16:38.433 align:start position:20% line:79.33% size:42.5% You know, you see this bright, fresh, 16:38.566 --> 16:40.133 align:start position:20% line:79.33% size:47.5% vibrant green color right before you, 16:40.266 --> 16:41.733 align:start position:20% line:79.33% size:50% and you already feel healthy already. 16:41.866 --> 16:43.633 align:start position:40% line:84.67% size:22.5% Ha ha ha! 16:43.766 --> 16:45.233 align:start position:20% line:79.33% size:37.5% And we're gonna season those, too, 16:45.366 --> 16:47.666 align:start position:20% line:84.67% size:47.5% with some sea salt. 16:47.800 --> 16:50.266 align:start position:20% line:79.33% size:50% We want to make sure to season each layer. 16:50.400 --> 16:52.000 align:start position:20% line:84.67% size:50% Just a little touch. 16:52.133 --> 16:54.100 align:start position:30% line:79.33% size:37.5% And we're gonna toss them around. 16:54.233 --> 16:56.700 align:start position:20% line:84.67% size:62.5% Smells delicious in here. 16:56.833 --> 16:59.366 align:start position:12.5% line:79.33% size:77.5% It's a delicious fish day today in the Julie Taboulie kitchen. 16:59.500 --> 17:01.066 align:start position:40% line:84.67% size:22.5% Ha ha ha! 17:03.300 --> 17:05.733 align:start position:20% line:79.33% size:47.5% So our baby arugula and our leeks are 17:05.866 --> 17:08.566 align:start position:20% line:79.33% size:55% cooking up beautifully in our saute pan, 17:08.700 --> 17:10.000 align:start position:20% line:79.33% size:35% and I just had a little bit of oil 17:10.133 --> 17:12.366 align:start position:10% line:79.33% size:70% and a little bit of sea salt in there, too. 17:12.500 --> 17:15.166 align:start position:10% line:79.33% size:75% And now we're just going to do a last finishing touch. 17:15.300 --> 17:17.366 align:start position:20% line:79.33% size:42.5% I have some fresh red pepper flakes 17:17.500 --> 17:20.233 align:start position:30% line:79.33% size:42.5% since this is our spicy fish day. 17:20.366 --> 17:21.966 align:start position:22.5% line:79.33% size:55% So I'm just gonna take about a half a teaspoon 17:22.100 --> 17:25.666 align:start position:10% line:79.33% size:65% of our crushed red pepper, and this is completely optional, 17:25.800 --> 17:28.366 align:start position:10% line:79.33% size:72.5% so if you do not want to make your greens spicy, 17:28.500 --> 17:30.100 align:start position:22.5% line:84.67% size:57.5% then you don't have to. 17:30.233 --> 17:34.300 align:start position:25% line:79.33% size:52.5% But I'm going all out with spice today with our fish, 17:34.433 --> 17:36.033 align:start position:30% line:79.33% size:42.5% so I want to have our greens to have 17:36.166 --> 17:37.400 align:start position:10% line:84.67% size:70% a little bit of a kick, too. 17:37.533 --> 17:39.200 align:start position:20% line:79.33% size:52.5% Wonderful. All right. These look good. 17:39.333 --> 17:41.166 align:start position:20% line:79.33% size:35% I'm just gonna turn off our heat. 17:41.300 --> 17:42.900 align:start position:20% line:79.33% size:47.5% I want to give them a quick taste 17:43.033 --> 17:46.033 align:start position:30% line:79.33% size:42.5% to make sure that everything is on point. 17:49.700 --> 17:51.100 align:start position:40% line:84.67% size:7.5% Mm. 17:53.166 --> 17:55.566 align:start position:30% line:84.67% size:40% It is delicious. 17:55.700 --> 17:57.400 align:start position:20% line:84.67% size:45% I love the texture 17:57.533 --> 18:00.300 align:start position:20% line:79.33% size:47.5% of the baby arugula and the leeks, 18:00.433 --> 18:02.766 align:start position:10% line:79.33% size:67.5% and I love that little kick from the red pepper flakes, too. 18:02.900 --> 18:06.133 align:start position:10% line:79.33% size:70% It's absolutely sensational. It's gonna go really well 18:06.266 --> 18:08.233 align:start position:20% line:84.67% size:62.5% with our spicy fish dish. 18:08.366 --> 18:11.666 align:start position:20% line:79.33% size:52.5% So now let's check on our Lebanese-style rice. 18:11.800 --> 18:14.533 align:start position:22.5% line:84.67% size:57.5% Whoo! It looks perfect. 18:14.666 --> 18:16.066 align:start position:10% line:84.67% size:67.5% I'm just gonna grab a fork. 18:16.200 --> 18:19.200 align:start position:10% line:79.33% size:70% I'm gonna turn off our heat. I can see, visibly see 18:19.333 --> 18:21.600 align:start position:20% line:79.33% size:52.5% that all of the water has been absorbed. 18:21.733 --> 18:23.500 align:start position:10% line:79.33% size:55% I'm just gonna sort of fluff it up just like that. 18:23.633 --> 18:26.133 align:start position:10% line:79.33% size:65% You can see that beautiful brown toasted orzo 18:26.266 --> 18:28.500 align:start position:10% line:79.33% size:70% just sort of running through our long grain rice. 18:28.633 --> 18:30.100 align:start position:20% line:84.67% size:55% Let's give it a taste. 18:31.100 --> 18:34.866 align:start position:10% line:84.67% size:72.5% Mm! It's cooked up perfectly. 18:35.000 --> 18:37.400 align:start position:20% line:79.33% size:55% It's not mushy at all, it's nice and fluffy, 18:37.533 --> 18:39.033 align:start position:12.5% line:84.67% size:77.5% it's nice and rich and buttery, 18:39.166 --> 18:41.033 align:start position:20% line:79.33% size:42.5% and it's gonna be absolutely delicious 18:41.166 --> 18:43.400 align:start position:32.5% line:79.33% size:35% with our fish. And speaking of our fish, 18:43.533 --> 18:46.166 align:start position:10% line:79.33% size:70% I can smell that it is done, so we are going to get 18:46.300 --> 18:48.500 align:start position:20% line:79.33% size:55% our spicy tahini sauce all over it 18:48.633 --> 18:52.366 align:start position:20% line:79.33% size:55% and get this fantastic fish dish plated up. 18:55.966 --> 18:59.900 align:start position:10% line:79.33% size:65% I am lucky to live in such an agriculturally rich area, 19:00.100 --> 19:03.100 align:start position:20% line:79.33% size:62.5% whether it be me sourcing all of my fresh produce, 19:03.233 --> 19:06.900 align:start position:20% line:79.33% size:40% fresh vegetables and herbs and fruit, 19:07.033 --> 19:11.900 align:start position:10% line:79.33% size:75% or fresh farm eggs, fresh fish like we're doing today, 19:12.033 --> 19:14.766 align:start position:10% line:84.67% size:70% local honey, apple orchards. 19:14.900 --> 19:16.733 align:start position:12.5% line:84.67% size:77.5% You name it, the region has it, 19:16.866 --> 19:19.966 align:start position:10% line:84.67% size:67.5% and as a chef, I must admit 19:20.100 --> 19:22.666 align:start position:32.5% line:79.33% size:27.5% that I feel a little bit spoiled. 19:26.333 --> 19:28.266 align:start position:20% line:79.33% size:47.5% So, as you can see, I just pulled out 19:28.400 --> 19:29.766 align:start position:10% line:84.67% size:65% our bronzini, which is our 19:29.900 --> 19:32.566 align:start position:20% line:79.33% size:55% Mediterranean sea bass type of fish. 19:32.700 --> 19:35.566 align:start position:10% line:79.33% size:65% And I simply baked it with olive oil, fresh lemon juice, 19:35.700 --> 19:37.133 align:start position:10% line:84.67% size:65% sea salt, and white pepper 19:37.266 --> 19:39.233 align:start position:20% line:79.33% size:52.5% with some fresh lemon sort of slices 19:39.366 --> 19:41.566 align:start position:10% line:79.33% size:60% going around it as well, and now we're gonna make it 19:41.700 --> 19:43.633 align:start position:20% line:79.33% size:45% our Lebanese-style samke harra, 19:43.766 --> 19:45.400 align:start position:20% line:84.67% size:50% our spicy fish dish. 19:45.533 --> 19:48.233 align:start position:20% line:79.33% size:47.5% So I have our spicy tahini sauce that we made. 19:48.366 --> 19:51.266 align:start position:20% line:79.33% size:40% We're just gonna pour this right over. 19:52.766 --> 19:54.833 align:start position:20% line:84.67% size:47.5% Whoo! Looking good. 19:54.966 --> 19:56.866 align:start position:20% line:84.67% size:45% Looking very good. 19:57.000 --> 20:00.533 align:start position:22.5% line:79.33% size:50% Our tahini sauce has the garlic, parsley, pine nuts 20:00.666 --> 20:02.200 align:start position:20% line:84.67% size:62.5% that we finely minced up, 20:02.333 --> 20:05.800 align:start position:10% line:79.33% size:70% and then we have the tahini, which is the sesame seed paste 20:05.933 --> 20:07.966 align:start position:30% line:84.67% size:42.5% with fresh lemon, 20:08.100 --> 20:11.666 align:start position:22.5% line:79.33% size:57.5% and our cayenne pepper, which makes it spicy. 20:11.800 --> 20:14.366 align:start position:20% line:79.33% size:50% We're gonna put this back into the oven. 20:14.500 --> 20:17.766 align:start position:10% line:79.33% size:70% We're just gonna bake it for another, like, 5 minutes or so. 20:17.900 --> 20:21.666 align:start position:10% line:79.33% size:70% We want the tahini to really kind of get nice and hot 20:21.800 --> 20:23.533 align:start position:20% line:79.33% size:45% and sort of bubbly with the fish, 20:23.666 --> 20:25.266 align:start position:20% line:79.33% size:47.5% and it's also gonna seep into the fish, 20:25.400 --> 20:28.800 align:start position:10% line:79.33% size:72.5% because we scored it as well, and give it really nice flavor. 20:46.533 --> 20:50.533 align:start position:20% line:79.33% size:52.5% Look at our beautiful spicy fish, our samke harra. 20:50.666 --> 20:54.633 align:start position:10% line:79.33% size:67.5% It has baked up beautifully for us, as you guys can see 20:54.766 --> 20:56.900 align:start position:30% line:79.33% size:40% right before me, and I cannot wait 20:57.033 --> 20:58.400 align:start position:32.5% line:84.67% size:37.5% to plate it up! 20:58.533 --> 21:01.466 align:start position:22.5% line:79.33% size:57.5% So what we're gonna do, I have my nice sort of-- 21:01.600 --> 21:03.200 align:start position:20% line:79.33% size:47.5% I have these little cute fish platters, 21:03.333 --> 21:04.633 align:start position:30% line:79.33% size:30% so I thought it'd be very fitting 21:04.766 --> 21:08.166 align:start position:25% line:79.33% size:50% to use fish platters for my spicy fish dishes today. 21:08.300 --> 21:12.433 align:start position:10% line:79.33% size:72.5% And I'm just sort of--sort of spoon them out. 21:12.566 --> 21:15.933 align:start position:10% line:79.33% size:65% Just gonna get both spoons on either side. 21:16.066 --> 21:18.833 align:start position:22.5% line:79.33% size:57.5% Just lift them right up just like that. 21:18.966 --> 21:20.566 align:start position:30% line:84.67% size:25% Beautiful. 21:22.133 --> 21:26.266 align:start position:12.5% line:79.33% size:77.5% Can see that spicy tahini sauce that we have. 21:26.400 --> 21:30.200 align:start position:22.5% line:79.33% size:57.5% Just has this beautiful golden color. 21:30.333 --> 21:33.766 align:start position:20% line:79.33% size:45% Just gonna lift it just like that. 21:33.900 --> 21:37.833 align:start position:10% line:79.33% size:67.5% And we're gonna get some of this nice, spicy, and hot 21:37.966 --> 21:39.500 align:start position:30% line:84.67% size:32.5% tahini sauce. 21:41.500 --> 21:43.433 align:start position:20% line:79.33% size:42.5% Spicy hot and hot right out of the oven. 21:43.566 --> 21:44.800 align:start position:40% line:84.67% size:22.5% Ha ha ha! 21:44.933 --> 21:46.900 align:start position:27.5% line:79.33% size:35% I'm just gonna pour this right over. 21:48.100 --> 21:50.933 align:start position:10% line:79.33% size:67.5% Beautiful. And now for some finishing touches. 21:51.066 --> 21:53.833 align:start position:20% line:79.33% size:52.5% I have some pine nuts that we toasted up before 21:53.966 --> 21:55.333 align:start position:30% line:84.67% size:42.5% with some butter. 21:55.466 --> 21:57.600 align:start position:12.5% line:79.33% size:77.5% We're just gonna sprinkle these right on top. 21:58.966 --> 22:00.166 align:start position:32.5% line:79.33% size:27.5% All around. It's gonna make 22:00.300 --> 22:02.433 align:start position:30% line:79.33% size:32.5% a really nice sort of crunchy bite 22:02.566 --> 22:05.133 align:start position:10% line:79.33% size:65% with our flaky fresh fish, and we also have 22:05.266 --> 22:07.900 align:start position:20% line:79.33% size:57.5% the pine nuts that were minced up in our tahini sauce, 22:08.033 --> 22:11.200 align:start position:10% line:79.33% size:70% so it's really gonna sort of enhance that flavor as well. 22:11.333 --> 22:13.700 align:start position:20% line:79.33% size:42.5% And I'm gonna add just a little bit more 22:13.833 --> 22:16.466 align:start position:20% line:84.67% size:60% fresh flat-leaf parsley. 22:16.600 --> 22:18.200 align:start position:22.5% line:84.67% size:57.5% Just a little sprinkle. 22:18.333 --> 22:23.300 align:start position:20% line:79.33% size:60% And also a little bit of paprika, just like that. 22:23.433 --> 22:26.933 align:start position:20% line:79.33% size:37.5% And I have some lemon wedges, too. 22:27.066 --> 22:30.700 align:start position:10% line:79.33% size:57.5% Can kind of place these going around just like that. 22:30.833 --> 22:32.533 align:start position:10% line:84.67% size:67.5% OK, so speaking of plating, 22:32.666 --> 22:34.733 align:start position:20% line:79.33% size:52.5% I'm gonna make myself a nice, little dish 22:34.866 --> 22:37.533 align:start position:22.5% line:79.33% size:57.5% of our spicy fish today that we made. 22:37.666 --> 22:41.000 align:start position:10% line:79.33% size:57.5% I'm gonna start with my Lebanese-style rice pilaf. 22:41.133 --> 22:44.233 align:start position:25% line:79.33% size:50% I'm gonna place this right in the center of my plate. 22:44.366 --> 22:46.000 align:start position:20% line:79.33% size:37.5% And you can see that there's a theme 22:46.133 --> 22:48.333 align:start position:27.5% line:79.33% size:35% with pine nuts and parsley going on. 22:48.466 --> 22:49.933 align:start position:32.5% line:79.33% size:37.5% Just like that. And I'm gonna 22:50.066 --> 22:52.000 align:start position:30% line:84.67% size:42.5% go for my greens. 22:52.133 --> 22:56.866 align:start position:22.5% line:79.33% size:52.5% I'm gonna place these going around sort of the rice. 22:57.000 --> 23:00.300 align:start position:10% line:79.33% size:65% I think I could eat greens and grains all day. 23:00.433 --> 23:03.633 align:start position:10% line:84.67% size:72.5% And I'm going to just sort of 23:03.766 --> 23:08.066 align:start position:10% line:84.67% size:72.5% take a little bit of the fish 23:08.200 --> 23:09.766 align:start position:30% line:84.67% size:42.5% just like that... 23:13.300 --> 23:16.900 align:start position:10% line:84.67% size:65% and place it right on top. 23:17.033 --> 23:19.266 align:start position:10% line:79.33% size:72.5% So I'm just gonna grab myself a little bit of that fish, 23:19.400 --> 23:21.666 align:start position:10% line:79.33% size:75% and because it's a whole fish, you just want to make sure 23:21.800 --> 23:23.166 align:start position:30% line:79.33% size:42.5% the piece of fish that you take, 23:23.300 --> 23:25.733 align:start position:10% line:84.67% size:67.5% you remove any small bones. 23:25.866 --> 23:29.766 align:start position:10% line:79.33% size:75% And a little bit of our greens and the rice. 23:29.900 --> 23:33.400 align:start position:27.5% line:79.33% size:32.5% That makes it a really nice bite. 23:33.533 --> 23:36.033 align:start position:40% line:84.67% size:20% Mm. Wow. 23:36.166 --> 23:39.166 align:start position:30% line:84.67% size:30% [Indistinct] 23:39.300 --> 23:42.900 align:start position:12.5% line:84.67% size:77.5% The combination is sensational. 23:43.033 --> 23:45.600 align:start position:20% line:79.33% size:47.5% It's nice and spicy but not too spicy, 23:45.733 --> 23:47.566 align:start position:20% line:79.33% size:62.5% and you can add more heat if you like, 23:47.700 --> 23:49.966 align:start position:20% line:79.33% size:47.5% and I love the bite with the fish 23:50.100 --> 23:52.066 align:start position:10% line:84.67% size:70% and the greens and the rice, 23:52.200 --> 23:54.933 align:start position:20% line:79.33% size:52.5% and I love that spicy tahini sauce, too. 23:55.066 --> 23:56.466 align:start position:12.5% line:84.67% size:77.5% I'm so happy that I could share 23:56.600 --> 23:58.533 align:start position:20% line:79.33% size:40% my Lebanese fish with you all today 23:58.666 --> 24:00.933 align:start position:20% line:10% size:47.5% called samke harra, spicy fish, 24:01.066 --> 24:02.666 align:start position:12.5% line:10% size:77.5% and I wish for you to make this 24:02.800 --> 24:04.633 align:start position:10% line:10% size:67.5% for your family and friends at home, too. 24:04.766 --> 24:07.033 align:start position:20% line:10% size:50% Until we cook again, I wish you and yours 24:07.166 --> 24:09.466 align:start position:12.5% line:10% size:77.5% to always takloull bil' hanna-- 24:09.600 --> 24:11.333 align:start position:30% line:10% size:42.5% eat in happiness. 24:37.700 --> 24:39.600 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:39.733 --> 24:42.300 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:42.433 --> 24:45.300 align:start position:10% line:10% size:70% Mediterranean Home Cooking," is now available. 24:45.433 --> 24:48.333 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.466 --> 24:51.000 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.133 --> 24:54.200 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.333 --> 24:57.866 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.000 --> 24:59.100 align:start position:30% line:10% size:35% right at home. 24:59.233 --> 25:02.000 align:start position:20% line:10% size:40% To order a copy, call 1-800-PLAY-PBS 25:02.133 --> 25:05.933 align:start position:12.5% line:10% size:77.5% or order online at shopPBS.org. 25:07.500 --> 25:08.633 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:08.766 --> 25:10.900 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:11.033 --> 25:13.800 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:13.933 --> 25:15.433 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.566 --> 25:18.200 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.333 --> 25:20.933 align:start position:22.5% line:10% size:42.5% It's Julie tested and mama approved. 25:21.066 --> 25:23.800 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:23.933 --> 25:25.433 align:start position:30% line:79.33% size:42.5% "Julie Taboulie's Lebanese Kitchen" 25:25.566 --> 25:27.566 align:start position:20% line:84.67% size:55% is made possible by... 25:33.300 --> 25:35.466 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:35.600 --> 25:37.533 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:37.666 --> 25:40.300 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:40.433 --> 25:42.400 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:42.533 --> 25:44.400 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:44.533 --> 25:46.566 align:start position:10% line:84.67% size:75% [Middle Eastern music playing]